How to Make Quick Potato, leek and bacon soup

Potato, leek and bacon soup. Reduce the heat to medium and simmer, partially covered, until the. Bacon flavors this hearty potato soup, along with leeks and onions. Serve with crusty rolls or cornbread and a tossed salad for a delicious and satisfying meal.

Creamy Potato Leek Soup with Bacon seamlessly combines the complementing flavors of potatoes, leeks, celery, spices and broth with the bold flavor twist of bacon to serve up an irresistible bowl of goodness. Even better, because this soup uses those less-than-sexy winter veggies that are in season right now, it's easy on your budget as well. You first cook the leeks in some oil until tender, then add the potatoes and stock and simmer until the potatoes are soft and fully cooked. You can cook Potato, leek and bacon soup using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Potato, leek and bacon soup

1. You need 1 of leek, rinsed well and sliced.
2. You need 5 of potatoes, peeled and sliced.
3. You need 1 1/2 liter of chicken stock.
4. Prepare 4 slice of of bacon rashers.
5. Prepare 2 tbsp of olive oil.
6. Prepare 1 of seasoning to taste.

I first blend the soup and then stir in the cream. Then top it with bacon bits. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Meanwhile, place bacon in a large, deep skillet.

Potato, leek and bacon soup step by step

1. In a large pot, add half of the olive oil and fry the bacon rashers. Remove once cooked and set aside.
2. Add the rest of the oil to the pot, add leek, place lid on pot. Cook gently for 10 minutes stirring occasionally.
3. Add stock and potatoes to pot and cook gently until potatoes are cooked. Allow to cool and blend.
4. Season to taste , add finely chopped bacon and a little milk can be added if desired. Top with dried parsley for colour and extra nutrients if desired.

Cook over medium high heat until evenly brown. To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic. Cook, stirring occasionally, until soft and wilted. Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. You can garnish the soup when serving with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives.